Lemon Butter Dijon Chicken and Orzo with Feta Sauce

Recipe adapted from Half Baked Harvest.

Ingredients:

Chicken and Orzo Ingredients:

• 3 TBSP olive oil
• 2 TBSP honey Dijon mustard
• 4 garlic cloves, chopped
• 2 small shallots, chopped
• 2 TBSP fresh rosemary, chopped
• 1 tsp. smoked paprika
• Salt and black pepper, to taste
• 2 lbs. boneless chicken breasts or thighs
• 3 TBSP salted butter
• 1 lemon, sliced
• 1 1/2 c. orzo
• 3 c. chicken broth
• 6 oz. baby spinach
• 2 TBSP lemon juice
• Fresh dill, chopped for serving
• Serve with chopped tomatoes and cucumbers and feta sauce

Feta Sauce Ingredients:

• 5 oz. feta
• 1/4 c. plain Greek yogurt
• 1 garlic clove, grated
• 1 lemon, juiced
• 1/4 tsp. smoked paprika
• Crushed red pepper, to taste

Directions:

1. Preheat oven to 400° F.
2. In a bowl, mix 2 tablespoons olive oil, honey Dijon mustard, 3 garlic cloves , 1 shallot, rosemary, paprika, and a pinch each of salt and pepper. Add the chicken and toss well to combine.
3. Heat 1 TBSP olive oil in a large oven-safe skillet over medium-high heat. Add the chicken. Sear on both sides until golden, 3-5 minutes. During the last 2 minutes of cooking, add the butter and lemon slices. Remove everything from the skillet.
4. Add the orzo, 1 shallot, and 1 clove of garlic. Cook until the orzo is toasted, about 2 minutes. Add the broth, spinach, and 2 TBSP lemon juice. Season with salt and pepper. Bring to a boil over high heat. Slide the chicken, lemon slices, and any juices left on the pan back into the skillet. Bake, uncovered for 15 minutes or until the chicken is cooked through.
5. Feta Sauce: Combine the feta, yogurt, garlic, and lemon juice in a blender and blend until creamy. Stir in the paprika, and a pinch of red pepper flakes. If desired, thin with 1/2-3/4 c. water, or desired amount. Taste and and salt if desired.
6. Serve the chicken and orzo with chopped tomatoes and cucumbers and topped with the feta sauce and dill.

Lemon Butter Dijon Chicken and Orzo with Feta Sauce: